Christmas Apricot and Walnut Fruitcake Recipe

Introduction

This Christmas Apricot and Walnut Fruitcake is a delightful holiday treat packed with dried apricots, raisins, and crunchy walnuts. Its rich, moist texture and festive flavors make it a perfect centerpiece for your seasonal celebrations.

Ingredients

• 2 1/2 cups water
• 1 1/2 cups raisins
• 2 cups dried apricots, roughly chopped
• 1 1/4 cups white sugar (divided: 1/4 cup for fruit mixture, 1 cup for creaming)
• 1 cup salted butter, softened
• 1/2 cup cream cheese, softened
• 4 large eggs
• 1 1/2 teaspoon vanilla extract
• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 2 cups glace cherries, roughly chopped (1 cup red, 1 cup green)
• 1 cup mixed peel
• 1 cup chopped walnuts

Instructions

1. Step 1: Preheat your oven to 325°F (163°C) and prepare two loaf pans by lightly coating them with non-stick cooking spray, then line with parchment paper for easy removal.
2. Step 2: In a saucepan over medium heat, combine 1/4 cup white sugar, chopped apricots, raisins, and water. Bring to a simmer and cook for 30 minutes, stirring occasionally to soften the fruit and blend flavors. Remove from heat and let cool.
3. Step 3: While the fruit mixture cools, beat together the softened butter, cream cheese, vanilla extract, and remaining 1 cup of sugar until the mixture is smooth and creamy.
4. Step 4: Add the eggs one at a time into the butter mixture, mixing well after each addition to create a uniform batter.
5. Step 5: Stir in the cooled apricot and raisin mixture, including the liquid, mixing thoroughly to combine everything evenly.
6. Step 6: Sift the flour and baking powder together, then add them to the batter. Mix well to form a consistent dough.
7. Step 7: Gently fold in the chopped glace cherries, mixed peel, and walnuts, distributing them evenly without overmixing.
8. Step 8: Divide the batter evenly between the prepared loaf pans, filling each no more than three-quarters full. Tap the pans gently on the counter to settle the batter.
9. Step 9: Bake for 55 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, the cakes are ready. If not, bake an additional 5 minutes and test again.
10. Step 10: Remove the fruitcakes from the oven and let them rest in the pans for 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.

Tips & Variations

• For extra flavor, soak the dried fruits in brandy or rum overnight before cooking.
• Swap walnuts for pecans or almonds to change up the nutty taste.
• Use honey instead of sugar in the fruit mixture for a deeper sweetness.
• Add a pinch of cinnamon or mixed spice to the dry ingredients for a warm festive aroma.

Storage

Store the fruitcake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to two weeks. It also freezes well—wrap it in foil and place in a freezer bag for up to three months. To reheat, thaw completely and warm gently in a low oven for 10–15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other dried fruits instead of apricots and raisins?

Yes, you can substitute with dried cranberries, figs, or dates according to your preference. Just make sure to chop them roughly and adjust soaking time if needed.

How do I know when the fruitcake is fully baked?

Insert a toothpick or skewer into the center of the cake. If it comes out clean or with a few moist crumbs (not wet batter), the cake is done baking.

Christmas Apricot and Walnut Fruitcake Recipe

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★★★★★

4.9 from 61 reviews

• Author: Naomi
• Total Time: 1 hour 15 minutes
• Yield: 2 loaf cakes (serves 2–4 each) 1x

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Description

A moist and flavorful Christmas Apricot and Walnut Fruitcake combining dried apricots, raisins, glace cherries, mixed peel, and crunchy walnuts in a tender, buttery batter. This traditional holiday cake is simmered to soften the fruit, then baked to perfection for a festive treat.

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Ingredients

Scale 1x2x3x

Fruit Mixture

• 2 1/2 cups water
• 1 1/2 cups raisins
• 2 cups dried apricots, roughly chopped
• 1/4 cup white sugar

Butter Mixture

• 1 cup salted butter, softened
• 1/2 cup cream cheese, softened
• 1 cup white sugar
• 4 large eggs
• 1 1/2 teaspoon vanilla extract

Dry Ingredients and Add-ins

• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 2 cups glace cherries, roughly chopped (1 cup red, 1 cup green)
• 1 cup mixed peel
• 1 cup chopped walnuts

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Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the fruitcake.
2. Prepare Pans: Lightly coat two loaf pans with non-stick cooking spray and line them with parchment paper for easy removal of the cakes.
3. Simmer Fruit Mixture: In a saucepan over medium heat, combine 1/4 cup white sugar, chopped apricots, raisins, and water. Bring to a simmer and cook for 30 minutes while stirring occasionally to soften the fruit and blend flavors. Remove from heat and cool.
4. Cream Butter Mixture: While the fruit cools, beat together the softened butter, cream cheese, vanilla extract, and the remaining 1 cup of sugar until smooth and creamy.
5. Add Eggs: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition to create a homogenous batter.
6. Combine Fruit and Batter: Add the cooled apricot and raisin mixture, including the liquid, into the batter. Mix thoroughly to combine all ingredients.
7. Add Dry Ingredients: Sift together the flour and baking powder, then add into the batter and mix well to form a consistent dough.
8. Fold in Nuts and Fruits: Gently fold in the chopped glace cherries, mixed peel, and walnuts to evenly distribute them throughout the batter without overmixing.
9. Fill Pans: Divide the batter evenly into the prepared loaf pans, filling each no more than 3/4 full. Tap the pans gently on the counter to settle the batter into the corners.
10. Bake: Bake the fruitcakes for 55 minutes. Check doneness by inserting a toothpick in the center; if it comes out clean, the cakes are done. If not, bake for an additional 5 minutes and test again.
11. Cool: Remove the cakes from the oven and allow them to rest in the pans for 10 minutes before transferring to a wire cooling rack. Let them cool completely before slicing and serving.

Notes

• Ensure the dried fruits are chopped roughly to allow even texture throughout the cake.
• Do not overmix after adding the nuts and fruits to avoid a dense cake.
• Line the loaf pans with parchment paper for easy removal and cleaner edges.
• The cake can be made ahead and wrapped tightly to enhance the flavors as it rests.
• Check for doneness near the end of baking to prevent overbaking, which can dry out the cake.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Western, Christmas

Keywords: Christmas fruitcake, apricot fruitcake, walnut fruitcake, holiday baking, baked fruitcake, traditional Christmas cake